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Deviled ham-and-egg salad. Photo courtesy QVC. It’s National Egg Salad Week. Here’s a different way to enjoy “ham and eggs”—as deviled egg and ham salad. QVC’s chef David Venable sent this deviled egg and ham salad recipe as a way to use leftover Easter ham, but there’s no time like the present. You may…
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A delicious crabtini. Photo courtesy Ruth’s Chris Steakhouse. When you’re cooking a fancy dinner, there are tricks to shave time and effort. We typically do this by making first courses and desserts that are simple yet impressive. One of our go-to first courses is a slice of store-bought pâté with a lightly-dressed mesclun salad,…
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We’re cooking up some food fun for tomorrow, April Fool’s Day. This year, it’s trompe-l’oeil food. Trompe-l’oeil (pronounced trump LOY), French for “deceive the eye”, is an art technique that creates the optical illusion that a piece of two-dimensional art exists in three dimensions. You may have seen some amazing sidewalk art that fools you…
Continue reading “April Fool—It Isn’t Tomato Soup & Grilled Cheese (Orange Pound Cake Recipe)”
One of our favorite salad greens, not served often enough in the U.S., is frisée (free-ZAY), curly endive that’s a member of the chicory family. In France, it is formally known as chicorée frisée. (See the different types of endive.) There are many ways to serve a salade frisée, but a universal favorite is frisée…
Continue reading “TIP OF THE DAY: Frisée Salad With Lardons (Salade Frisée Aux Lardons)”
Kalamata olives baked in a tasty loaf. Photo courtesy Pompeian. If you love olives, you’ll love olive bread. We’re lucky: Our neighborhood bakery typically has fresh-baked loaves. If you’re not so lucky, you can make your own. The loaves freeze nicely, so make more than one. A homemade loaf of bread also makes a…
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